Thursday, 17 November 2011

Spicy Sweet Potato, Butternut Squash and Chickpea Soup

I discovered this recipe from Covent Garden's 365 soups cookbook, and think its so tasty that it MUST be shared. Its healthy, hearty, cheap and full of flavour.


  • 1 large onion, finely chopped; 
  • 2 cloves of garlic, crushed; 
  • 1 tablespoon sesame seeds; 
  • 1 tablespoon cumin seeds; 
  • 1 teaspoon coriander seeds; 
  • 1 teaspoon cayenne pepper; 
  • 1 teaspoon honey (runny or set); 
  • 340g sweet potatoes, cubed; 
  • 340g butternut squash, cubed; 
  • 410g tin of chickpeas, drained and rinsed; 
  • 1 small lime, zest and juice; 
  • 1 tablespoon olive oil; 
  • 1200ml vegetable stock.

First: Heat the oil in a large saucepan and add the onions and crushed garlic. Stir and put a lid on for 10 minutes on a low heat until the onions are soft but not browned.
Second: Add the spices, lime zest and juice, and honey and stir  for 30 seconds to make a paste.

Third: Add the boiling stock, sweet potatoes and butternut squash, stir and leave for 10 minutes or until the vegetables are soft.
Fouth: Add the chickpeas and stir, leave for a further 10 minutes.

Fifth: Blitz in the blender to make a smooth soup, season to taste and then shove it in your mouth!

It tasted so good that I happily tucked in and only remembered halfway through the bowl that I should take a snapshot of the finished recipe! I think it's best with a seeded roll and a lump of cheese to dip in.

Bon Appetit! 

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